RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	35.9103
Energy (kCal)	641.0832
Carbohydrates (g)	22.8759
Total fats (g)	47.872
Fatty acids, total saturated 20:0 (g)	0.0060
Fatty acids, total saturated 18:3 undifferentiated (g)	0.3138
Fatty acids, total polyunsaturated 17:1 (g)	0.0240
Fatty acids, total trans-monoenoic (g)	0.0520
Fatty acids, total saturated 20:4 undifferentiated (g)	0.3760
Fatty acids, total saturated 4:0 (g)	0.0080
Fatty acids, total trans (g)	0.0760
Riboflavin (mg)	1.2200
Tocopherol, beta (mg)	0.0200
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0140
Fatty acids, total polyunsaturated 24:1 c (g)	0.0000
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	2.8334
Tocopherol, delta (mg)	0.1200
Arginine (g)	3.2246
Proline (g)	1.5118
Fatty acids, total polyunsaturated 18:1 t (g)	0.0460
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.7400
Adjusted Protein (g)	0.0000
Cystine (g)	0.7600
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	61.4368
Copper, Cu (mg)	1.1166
Maltose (g)	0.0000
Zinc, Zn (mg)	5.3658
Total lipid (fat) (g)	47.8720
Vitamin K (phylloquinone) (g)	0.6000
Cholesterol (mg)	744.1083
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0720
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	0.0000
Folate, total (g)	152.8000
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0440
Vitamin A, IU (IU)	1120.2000
Energy (kcal)	641.0832
Fatty acids, total saturated 16:1 undifferentiated (g)	0.4884
Fatty acids, total saturated 14:1 (g)	0.0140
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	1.1128
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	1.0108
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.1200
Vitamin C, total ascorbic acid (mg)	0.0000
Lutein + zeaxanthin (g)	1006.0000
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.1160
Vitamin B-12, added (g)	0.0000
Valine (g)	2.3130
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0000
Magnesium, Mg (mg)	86.5680
Fatty acids, total saturated 16:0 (g)	7.0372
Carbohydrate, by difference (g)	22.8759
Vitamin D (IU)	164.0000
Fructose (g)	0.0000
Fluoride, F (g)	2.2000
Aspartic acid (g)	3.6498
Tyrosine (g)	1.4456
Potassium, K (mg)	528.0800
Fatty acids, total saturated 12:0 (g)	0.0000
Vitamin A, RAE (g)	321.8000
Serine (g)	2.5246
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	1.9264
Fatty acids, total trans-polyenoic 22:4 (g)	0.0260
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.0080
Fatty acids, total saturated 14:0 (g)	0.1380
Histidine (g)	0.9324
Isoleucine (g)	1.8016
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0240
Niacin (mg)	3.7050
Water (g)	156.8996
Fatty acids, total saturated 8:0 (g)	0.0080
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0360
Carotene, beta (g)	0.0000
Sodium, Na (mg)	2288.6042
Iron, Fe (mg)	7.0638
Energy (kJ)	2683.7959
Ash (g)	17.5506
Caffeine (mg)	0.0000
Glycine (g)	1.5960
Fatty acids, total trans-polyenoic (g)	0.0240
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0240
Fatty acids, total saturated 18:2 undifferentiated (g)	15.5024
Fatty acids, total polyunsaturated (g)	16.4454
Vitamin E (alpha-tocopherol) (mg)	2.1000
Sucrose (g)	0.0000
Vitamin B-6 (mg)	0.4294
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0000
Vitamin D (D2 + D3) (g)	4.0000
Vitamin D3 (cholecalciferol) (g)	4.0000
Lysine (g)	2.1666
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0460
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	3.4824
Fatty acids, total trans-polyenoic 20:4 n-6 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t,t (g)	0.0000
Fatty acids, total polyunsaturated 15:0 (g)	0.0160
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.8498
Folate, food (g)	152.8000
Fatty acids, total saturated 20:1 (g)	0.0942
Fatty acids, total monounsaturated (g)	18.1922
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	3.0620
Fatty acids, total polyunsaturated 16:1 t (g)	0.0060
Fatty acids, total polyunsaturated 17:0 (g)	0.0440
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.2000
Choline, total (mg)	587.6000
Fatty acids, total polyunsaturated 16:1 c (g)	0.3960
Fatty acids, total saturated (g)	10.2956
Vitamin B-12 (g)	1.7800
Calcium, Ca (mg)	1446.0236
Fatty acids, total saturated 10:0 (g)	0.0120
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0200
Alanine (g)	2.0286
Glutamic acid (g)	5.7292
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0020
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	320.0000
Leucine (g)	2.9904
Folate, DFE (g)	152.8000
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0240
Fiber, total dietary (g)	5.7847
Tryptophan (g)	0.5680
Threonine (g)	1.5554
Fatty acids, total polyunsaturated 18:1 c (g)	6.7760
Manganese, Mn (mg)	0.9322
Protein (g)	35.9103
Cryptoxanthin, beta (g)	18.0000
Fatty acids, total saturated 18:1 undifferentiated (g)	17.5602
Betaine (mg)	0.6000
Phosphorus, P (mg)	1250.3440
Tocopherol, gamma (mg)	1.0000

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
European >> Eastern European >> Russian
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Wash and shred zucchini on a fine shredder (DO NOT PEEL). | 2. In a large mixing bowl, beat eggs; add shredded zucchini and mix well using a fork. | 3. Add flour, sugar, salt and olive oil and stir well to blend. | 4. Finally, add baking powder and mix using a spoon (Batter consistency should be like heavy whipping cream). | 5. Preheat griddle to 425- 450°F. | 6. If using a heavy duty frying pan, heat to medium-high heat; adjust heat if necessary. | 7. Rub grill or frying pan with oil before cooking each batch of pancakes. | 8. Spoon batter onto hot griddle (about 2 tablespoons for each pancake). | 9. Cook until bubbles on the top of the pancake almost stop, about 1 1/2 minutes; turn pancake over and continue to cook for another 1 to 1 1/2 minutes or until pancakes are done. | 10. When done, rub pancakes with melted butter and place in a preheated 250 F oven to keep warm until the remainder are cooked, or serve immediately. | 11. Serve with your choice of jams or syrups. | 12. Also very good with sour cream or yogurt along with your choice of jams or syrups, or you can eat them just plain. | 13. These pancakes are delicious for breakfast, brunch or just as a snack anytime. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
zucchini	2	cups	shredded required	-	-	-	-
egg	4		beaten	286.0	1.44	25.12	19.02
purpose flour	3/4	cup		-	-	-	-
sugar	1/2	teaspoon	granulated	3.3312	0.6251	0.1043	0.052000000000000005
salt	1/2	teaspoon		-	-	-	-
extra virgin olive oil	3	tablespoons		-	-	-	-
baking powder	4	teaspoons		9.752	5.0968	0.0	0.0
butter	1/4	cup	melted melted	342.0	15.714	10.686	28.8

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.

Cooking in progress....

Zucchini Pancakes